Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!
YIELD
12 servingsPREP
15 minCOOK
90 minREADY
105 minIngredients
Directions
place all ingredients in an 8 quart pot, chicken first.
Fill with cold water.
Cover and bring to boil.
Keep covered and reduce to simmer.
Occasionally skim top.
Simmer for about 1½ hours, chicken should be falling off the bone.
Carefully lift out vegetables and herbs.
Save carrots and celery.
Take out chicken pieces and allow to cool.
You can strain broth with cheese cloth to remove particles.
Remove chicken skin.
Cut up chicken pieces and place back in soup.
Dice carrots and celery and place back in soup.
Cook wide egg noodles according to package and rinse in cold water, place in soup bowls, not in soup pot to avoid adding starch to soup.
Comments
I don't know what happened to the nutritional information?
Thank you for fixing it :)
There is no weight for the chicken or the chicken thighs, so it cannot calculate the nutrition. How big is the chicken? Perhaps specifying a 3 pound chicken and 1 pound of chicken thighs would be more accurate. Then nutritional will be more accurate.
I fixed it, thanks, just getting the hang of this!
The nutrition fact now sounds much better :) The recipe must be delicious, love the combination. Thanks for sharing.